Orange & Pistachio Millionaire's Shortbread

Millionaire's shortbread is one of those treats that looks difficult to make, but in reality is a breeze, you just need a little time. I find it can sometimes be a touch too sweet, so for this version the addition of orange and pistachio cuts through that perfectly.


Best: To impress, with minimal effort, at a party (remember those?). The squares are rich, so cut them small and share with friends.

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Ingredients (makes 12)


90g caster sugar

180g unsalted butter

260g plain flour


One tin (397g) condensed milk

3 tbsp golden syrup

3 tbsp caster sugar

200g unsalted butter

Chocolate & topping:

150g milk chocolate

150g dark chocolate

Zest of 1 orange

2 tbsp pistachio nuts (unsalted, deshelled)


1- Preheat the oven to 160C fan, line a 9x9inch deep square tin with baking paper

2 - For the shortbread base, cream the butter and sugar with a handheld mixer until pale and creamy

3 - Mix in the flour until a soft dough is formed

4 - Firmly press the mixture into the bottom of the tin and bake in the oven for 20-25 minutes until pale golden on top.

5 - Once baked, remove from the oven and set aside to cool

6 - Now you can make a start on the caramel. Add the condensed milk, butter, sugar and golden syrup to a large saucepan over a medium heat. Keep stirring throughout to ensure nothing burns

7 - Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch​.

8 - The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture

9 - Pour the caramel onto the shortbread base and leave to set for an hour in the fridge

10 - Once set, melt the dark chocolate in a bain marie and pour over the caramel

11 - Then melt the milk chocolate in the same way and pour over too – swirl the chocolates together

12 - Whilst the chocolate is still warm, zest the orange and chop the pistachio kernels into slivers – sprinkle these across the top. Sometimes I add a touch of sea salt too.

13 - Chill the shortbread back in the fridge for another hour or two until the chocolate has gone hard – now cut into separate pieces.